Black Hummus (Black Chickpeas, Black Garlic and Black Tahini)

A bowl of black hummus topped with black chickpeas with crackers and crudités.

5 from 1 vote

Black Hummus (Black Chickpeas, Black Garlic and Black Tahini)

It's hard to go wrong with hummus, but have you tried black hummus? Made with nutty black chickpeas, sweet black garlic and rich black tahini, it has a deeper, more robust flavour, yet is just as delicious as the classic. This recipe is quick and easy to make and its unusual, striking colour is sure to become a talking point.

Prep Time5

Cook Time0

Total Time5

Course: Dips, Spreads & Sauces, Side Dish, Starter

Cuisine: Middle Eastern

Keyword: chickpeas, dip, hummus, tahini

Servings: servings

Calories: 302kcal

Author: Choclette @ Tin and Thyme

Ingredients

3 tbsp black tahini about 60g (2 oz)
2 cloves black garlic or 2 tsp black garlic paste
1 lemon juiced
½ tsp ground cumin
¼ - ½ tsp sea salt depending on if the chickpeas are ready salted
3 tbsp cold water iced or ice cubes work best
240 g black chickpeas ready cooked
1 tsp toasted sesame seed oil (optional)
extra virgin olive oil for drizzling (optional)
black sesame seeds for sprinkling (optional)

Metric - US Customary

Instructions

Blend the first six ingredients together in a power blender, if you have one. If not, use a food processor. The texture may not be as smooth though. Include the sesame oil, if using.
3 tbsp black tahini, 2 cloves black garlic, 1 lemon, ½ tsp ground cumin, ¼ - ½ tsp sea salt, 3 tbsp cold water
Reserve a few of the chickpeas to go on top if you like, otherwise throw them all into the blender. Add the oil at this point too, if using.
240 g black chickpeas, 1 tsp toasted sesame seed oil
Blend on a medium setting until you have a smooth hummus consistency. You may need to add a little more water if it's too stiff.
Taste test at this point and add more salt, lemon juice or water if you think it needs it.
Transfer the mix to a serving bowl, then top with a drizzle of good tasting extra virgin olive oil, the reserved chickpeas and a few black sesame seeds, if liked.
black sesame seeds, extra virgin olive oil

Notes

The amount of hummus stated in the recipe will serve six to eight people if it's part of a meze spread.

It will keep in the fridge in a sealed container for 4-5 days. Just give it a good stir before use.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition